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Vegan Pearl Pasta & Bean Soup
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Vegan Pearl Pasta & Bean Soup

Vegan Pearl Pasta & Bean Soup

with Garlicky Breadsticks & Parsley

This soul-warming vegan soup is the culinary equivalent of a cozy blanket. It’s chock full of goodness, with earthy cannellini and kidney beans, tender onion and celery, and springy couscous in a savory tomato and mushroom broth. Throw in lots of fresh parsley, serve with a side of crisp garlic breadsticks, and you’ve got an ideal vegan dinner or lunch idea! Get ready to wrap yourself in this meal that’s as satisfying and comforting as it is delicious.

Tags:
New
Vegan
Allergens:
Wheat
Soy

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

2.5 ounce

Celery

1 unit

Cannellini Beans

1 unit

Kidney Beans

¼ ounce

Parsley

1 tablespoon

Italian Seasoning

1 teaspoon

Garlic Powder

1 unit

Veggie Stock Concentrate

2 unit

Mushroom Stock Concentrate

2.5 ounce

Israeli Couscous

(Contains Wheat)

13.76 ounce

Crushed Tomatoes

1 unit

Demi-Baguette

(Contains Soy, Wheat)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

2 teaspoon

Olive Oil

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Nutrition Values

/ per serving
Calories710 kcal
Fat11 g
Saturated Fat2 g
Carbohydrate124 g
Sugar20 g
Dietary Fiber14 g
Protein21 g
Cholesterol0 mg
Sodium1540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Large Pot
Baking Sheet
Large Bowl

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and dice onion into ¼-inch pieces. Halve celery lengthwise; dice into ¼-inch pieces. Drain and rinse cannellini beans and kidney beans. Roughly chop parsley.

Make Soup
2

• Heat a drizzle of oil in a large pot over medium heat. Add onion, celery, Italian Seasoning, half the garlic powder (you’ll use the rest in the next step), a pinch of salt, and pepper to taste. Cook, stirring occasionally, until veggies are tender and lightly browned, 5-6 minutes. TIP: If onion browns too quickly, add a splash of water and lower heat. • Stir in veggie stock concentrate, mushroom stock concentrates, couscous, crushed tomatoes, half the cannellini beans, half the kidney beans, 2 cups water, and a big pinch of salt and pepper (use all the cannellini and kidney beans and 4 cups water for 4 servings). • Increase heat to medium high and bring to a boil, then cover and reduce to a low simmer. Cook, stirring occasionally, until beans and couscous are tender, 10-15 minutes.

Make Breadsticks
3

• Meanwhile, halve baguette lengthwise; slice each half lengthwise into thirds. • In a large bowl, toss baguette pieces with a large drizzle of olive oil, remaining garlic powder, and salt and pepper to taste until evenly coated. Arrange seasoned baguette pieces on a baking sheet and bake on top rack until lightly toasted, 4-5 minutes. • Remove sheet from oven; carefully flip breadsticks and return to top rack until golden, 2-3 minutes more.

Finish & Serve
4

• Divide soup between bowls; garnish with parsley. Serve with breadsticks on the side.